MICROBIOLOGICAL CHARACTERIZATION OF VIILI

In recent years there has been an increase in interest in traditional fermented products, driven by cultural and nutritional aspects, as well as research of new products. Viili definitely falls into this type of products. It is a traditional dairy product deeply rooted in Nordic countries, less known in other countries, and still poorly characterized. The distinct flavor and texture of viili result from complex microbial transformations during fermentation, whose understanding could have implications and applications for other dairy, and more generally, food, products. Moreover, the investigation of viili could reveal significant health benefits related with its consumption, including antioxidant, and ACE-inhibitory activity. In this context, the purpose of this study was to compare viili products obtained from four different starter cultures and characterize the products from a microbiological point of view. To this end, the fermentation process was monitored at different sampling times using chemical-physical and culture-dependent methods. Additionally, lactic acid bacteria were isolated and characterized for EPS production, bacteriocins production, and enzymatic activities, specifically lipase, esterase, and protease activity.